You don’t have to be Italian to make this savoury recipe. The aromatic onion, garlic, thyme, and basil sautéing together will have everyone’s mouths watering.
Serving size: 1/2 cup sauce and 1/2 cup zucchini pasta
PROTEIN per serving: 3.6 g*
CALORIES per serving: 102 kcal
Total FAT per serving: 4 g
Total CARBS per serving: 15 g
Number of servings: 8
Time to prepare: 30 minutes
* Protein amount may vary depending on the brands of the products that are used.
4 cups chopped mushrooms
2 tbsp olive oil, divided
1 cup chopped yellow onion
4 cloves garlic, minced
One 28 oz can of crushed tomatoes
1/4 cup tomato paste
1 tsp dried basil
1/2 tsp dried thyme
1 tsp dried oregano
Salt and pepper, to taste
4 medium zucchini, spiralized
In a large saucepan, sauté mushrooms over high heat for 8 to 10 minutes, until browned.
Add 1 tbsp olive oil, and add onions. Sauté for 5 minutes longer.
Add garlic, tomatoes, tomato paste, basil, thyme, and oregano, and bring it to a boil. Reduce the heat, and simmer 30 minutes or until it thickens.
While sauce cooks, in a separate pan, sauté zucchini spirals in 1 tbsp olive oil for 5 minutes, until tender.
Divide zucchini pasta onto plates and top with sauce.
